Free Recipe Fondue Chinoise (La Fondue Orientale)

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Fondue Chinoise (La Fondue Orientale) Recipe

Fondue Chinoise (La Fondue Orientale)

Fondue Chinoise (La Fondue Orientale) Preparation

E ***** This fondue resembles the Fondue Bourguignonne except for the fact that the meat is cooked in boiling hot bouillon rather than fat. Substitute beef or chicken bouillon for the hot fat. The bouillon must continue to boil throughout the meal. (Use enough to fill the pot 4/5 full). The meats may be varied, and can include lean veal and pork besides beef. Lamb or veal kidneys may also be used (kidneys should be soaked in cold water for 1/2 hour before using–change the water 3 times, drain and dry–and all the hard cores removed). Have the butcher slice the meats into wafer-thin slices. If slicing at home, freezing the meat slightly can make it easier. Serve with the same sauces and accompaniements for Fondue Bourguignonne. (guess that means I have to post that!) Recipe By : From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

How Do You Cook Fondue Chinoise (La Fondue Orientale)?

If you know another way to cook Fondue Chinoise (La Fondue Orientale) please make a comment in the form below to help other free recipe users make the best of this free recipie.